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The inspiration for this Chicken Verde Stew is a total love of comfort food. Couple comfort food with Mexican flavors and you have a winner, winner chicken dinner. This dish has such great, intense flavors couple with lots of hearty, healthy and gluten free ingredients. We still have a little bit of winter and cold, so give this recipe a try before it warms up and we move to spring recipes.
Chicken Verde Stew Plated
I love stews because they are so warming to the stomach and the soul. They also frequently use only one pot. That works for me! I have made stews with seafood, goat and chicken among other proteins and covered the globe from India, to Spain to North America. These warming dishes include my GOAT STEW, SPANISH SEAFOOD STEW and TAMARIND CHICKEN STEW. What makes a stew so good is it is about food that is comforting. A stew can combine almost any ingredients from proteins to vegetables. My quick research shows that a STEW is ingredients cooked in a sauce/stock/liquid that is ultimately served with the dish.
This chicken verde stew gets the base of its flavor from the verde which is a fresh green salsa made from tomatillos, jalapenos, garlic and limes. The spices used include cumin, paprika and adobo seasoning. The stew uses whole pieces of chicken and good hearty vegetables including, carrots, parsnips, turnips, red peppers and onions.
The verde blended with spices.
The Verde Blended
The stew ingredients.
Building the Stew
The Chicken Verde Stew Blended.
Chicken Verde Stew
Chicken Verde Stew
Ingredients
Verde Sauce
- 8 Whole Tomatillos quartered
- 2 Whole Jalapenos
- 1/4 Whole Yellow Onion quartered
- 1/2 Bunch Cilantro chopped
- 2 Clove Garlic chopped
- 1 Tbsp Adobo Seasonings
- 2 Tsp Ground Cumin
- 1 Tsp Paprika
- 2 Tsp Black Pepper
Chicken Stew
- 3 Whole Chicken Breasts
- 6 Whole Chicken Thighs
- 1/2 Bunch Cilantro
- 3 Whole Carrots peeled and large dice
- 3 Whole Turnips peeled and diced
- 2 Whole Parsnips peeled and diced
- 1 Whole Medium Yellow Onions Cut in slices
- 1 Whole Red Pepper Cut in slices
- 2 Cloves Garlic minced
- 1 Tbsp Adobo Seasoning
- 2 Tsp Ground Cumin
- 1 Tsp Black pepper
- 1 Tsp Paprika
- 2 Tbsp Vegetable Oil divided
- 2 Cups Chicken Stock
- 2 Cups White Rice
Instructions
Verde Sauce
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Add all the verde ingredients in a blender and blend until you get a paste. If the mixture is too thick to blend, just add a little water. Set aside.
Chicken Stew
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Begin by heating the 1 tbsp oil in a Dutch oven on medium high heat. Once warm, add the chicken in batches and brown on each side. This will be about 2 - 3 minutes per side. Once complete, remove from pan and set aside.
Add the remaining oil and add in the onions and the spices. Cook until softened - about 4 minutes. Next, add in the garlic and cook for 1 minute. Now, add in the verde sauce and simmer for 2 - 3 minutes. Stir a lot to coat the onions and to cook the rawness out of the fresh vegetables. Add the carrots, parsnips and turnips and cook for 2 minutes, stirring to coat fully. Turn down the heat to medium, add in the stock and chicken. Cover and simmer for 30 - 40 minutes. Add in the red peppers and cook for 2 minutes.
Cook the rice according to box instructions.
Finish the stew by adding in the rice. Stir well and cook for a couple more minutes.
Serve and enjoy!
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